All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
Prepare The Ingredients
Mince the garlic
Peel and halve shallot. Slice halves into thin strips.
Coarsely chop walnuts.
Set butter on counter to soften
Trim woody ends off asparagus and cut into 1” lengths.
Cook The Salmon
Pat salmon fillets dry, and season flesh side with a pinch of pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan; no need to wipe clean.
Cook The Asparagus
Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add asparagus, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 6-8 minutes. Add garlic and cook 1 minute.
Make Brown Sugar Butter
In a bowl, combine brown sugar, softened butter, and applewood salt. Form into two equal-sized mounds.
Finish The Dish
Plate dish as pictured on front of card, topping asparagus with parmesan and walnuts and butter on salmon. Bon appétit!
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